Pasta a Pansa

Over the last few years I’ve shamefully resorted to Prego for saucing up my pasta (Chunky Garden Combo, to be exact). This week, for the first time ever, I finally attempted the Pansa family red sauce recipe on my own.

Pansa Pasta

(Paired with Trader Joe’s butternut squash ravioli)

It was phenomenal. And much easier than expected! Toughest part: onion chopping tears. In honor of Leo’s birthday I’ll share the coveted Pansa family recipe, an example of what N&L’s kitchen smells like every fourth Saturday morning.

Pasta

Red Sauce

  • 2 cans (28 oz.) ground or crushed tomatoes
  • 2 cans (6 oz.) tomato paste
  • One large or two small onions chopped
  • 2 to 3 cloves garlic chopped
  • Dried oregano, about a half teaspoon (or if have “italian” mixed spices could use also)
  • Pepper, salt
  • A few hefty pinches of sugar (my addition)
  • One red pepper, chopped
  • One tablespoon olive oil
  1. Sauté onions, garlic, and peppers in olive oil for about 15 minutes over low heat.
  2. Add ground tomatoes, tomato paste and two cans water from paste cans.
  3. Add salt, pepper, oregano, etc. and stir.
  4. Bring sauce to a slow boil, reduce to very low heat to simmer for about an hour to hour and a half. Stir about every ten minutes so it doesn’t stick to pan bottom.

*I halved the recipe for an apartment-size portion

Buon Appetito! Cheers!

-EmPan

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